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Zucchini Carpaccio

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (about 1/2 cup squash, 2 tsp pine nut mixture, 1 1/2 oz cheese) contains 280 calories, 6 g carbohydrate, (2 g fiber), 11 g protein, 25 g fat, (9 g saturated fat), 30 mg cholesterol, and 510 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 280
  • Makes: about 2 1/2 cups squash
  • Active Time: 25 minutes
  • Total Time to Make: 35 minutes

Ingredients

You'll Need

Mandoline

Directions

  1. Preheat oven to 250 degrees. Add pine nuts, sugar, red pepper flakes, and water to small bowl; stir to combine. Spread mixture in single layer on baking sheet; bake 15-20 min until toasted. Remove from oven; let cool.
     
  2. Slice yellow squash and zucchini on mandoline into rounds about 1/8 to 1/16-inch thick. Lay flat in single layer on separate baking sheet; sprinkle evenly with salt. Let rest about 10 min at room temp. 
     
  3. Transfer slices gently to colander (do not rinse). Press lightly using paper towel; pat dry. Arrange slices in alternating spiral pattern on 4 plates; center burrata on each plate. Season with salt and freshly ground black pepper; drizzle each serving with 1/4 Tbsp oil and 1 Tbsp pesto. Sprinkle evenly with pine nut mixture.

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